Zesty Couscous salad with pomegranate
Good thing these pomegranates last so long. I’m actually having quite a hard time using it all up. This huge salad will last me a few days so I’ll be having it for lunch tomorrow with some grilled pork scotch fillet, for dinner tonight with a piece of salmon and most likely for dinner tomorrow as well.
Later tonight I’ll be popping out to über lingua – where I found myself last week. This time a friend is playing so I will get there a bit earlier with the intent to see the gig and I’m looking forward to it. Thursdays and Sundays are so much nicer than Fridays and Saturdays.
Serves: 4
Prep: 10 min
Cook time: 15 min
Ingredients:
200g of sweet potato (small potato) cut into small cubes
½ pomegranate seeds, pith removed
2 handful of baby spinach leaves
1 handful of parsley chopped
½ handful of mint chopped
1 spring onion sliced finely
1 chili, seeds removed and diced
1 clove of garlic finely chopped
Around 20 halved pistachio nuts
Zest of a lemon
Zest of a lime
Zest of half an orange
220g of couscous
Seasoning
Reserve the sweet potato water for cooking the couscous for extra flavor and consider adding a little veggie stock.
1. Get the sweet potato into a small amount of water and cook through, keeping it firm. Then allow to cool.
2. Finely chop the garlic, spring onion, mint, parsley, chili and the halved pistachios. Then zest the lemon, lime and orange and add it to the mix along with tow handfuls of baby spinach.
3. Deseed the pomegranate in a new bowl being careful to separate it from the pith before adding half of them to the salad.
4. Once the sweet potato is cooked through remove it from the saucepan using a ladle and place in a small bowl to cool before adding to the salad.
5. Add couscous to the remaining fluid and cook for another minute or two. Pay attention to the directions on the packet as it can very. Couscous is fairly malleable, so if you find it is to fluid, add a little more couscous until it is the right consistency, and if too dry add a little water at a time. It will absorb quite quickly so use your judgment. Once your couscous is ready add a little slosh of olive oil and a dob of butter and stir through with a fork, fluffing it. Once cool add it and the sweet potato to your salad and stir through.
Eat your remaining pomegranates for breakfast or desert with French toast spread with ricotta and topped with fruit salad then drizzle with honey or maple syrup.